Cu<Superscript>2+</Superscript> and Al<Superscript>3+</Superscript> co-substituted cobalt ferrite: structural analysis,morphology and magnetic properties

Cu–Al substituted Co ferrite nanopowders, Co_1?x Cu _x Fe_2?x Al _x O₄ (0.0 ≤ x ≤ 0.8) were synthesized by the co-precipitation method. The effect of Cu–Al substitution on the structural and magnetic properties have been investigated. X-ray diffraction (XRD) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, field emission scanning electron microscopy (FESEM) and vibrating sample magnetometer (VSM) are used for studying the effect of variation in the Cu–Al substitution and its impact on particle size, magnetic properties such as M _s and H _c . Cu–Al substitution occurs and produce a secondary phase, α-Fe ₂ O ₃. The crystallite size of the powder calcined at 800 ^°C was in the range of 19–26 nm. The lattice parameter decreases with increasing Cu–Al content. The nanostructural features were examined by FESEM images. Infrared absorption (IR) spectra shows two vibrational bands; at around 600 (v ₁) and 400 cm ^?1 (v ₂). They are attributed to the tetrahedral and octahedral group complexes of the spinel lattice, respectively. It was found that the physical and magnetic properties have changed with Cu–Al contents. The saturation magnetization decreases with the increase in Cu–Al substitution. The reduction of coercive force, saturation magnetization and magnetic moments are may be due to dilution of the magnetic interaction.     

Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese

The effects of Mentha longifolia L. essential oil during ripening and storage probiotic Feta cheese were studied, in relation to viability and cellular ultrastructure of Lactobacillus casei. The addition of the essential oil in the concentrations from 0.0 to 0.03% was trialled: the 0.03% treatment resulted in the highest viability of L. casei and the lowest pH value compared with other treatments (P < 0.05). Electron microscopy showed that essential oil caused no harm to L. casei. This study demonstrated the favourable effects of M. longifolia on optimal maintenance of L. casei at the end of cheese storage period.